Chai Rice Pudding (Vegan)

Creamy and comforting vegan Chai Rice Pudding infused with cinnamon and star anise, perfect for a Fall breakfast or dessert.

vegan chai rice pudding cups with cinnamon

Nothing screams Fall like chai-spiced comforting desserts, which is why I’m so excited to share the recipe for this vegan Chai Rice Pudding!

And in case you haven’t noticed, we love a good rice pudding. It’s easy, comforting and brings back so many childhood memories.

Here are two other rice pudding recipes we love:

overhead shot of chai rice pudding cups and yogurt

Ingredients for Chai Rice Pudding

This recipe is made with simple pantry ingredients:

How to Serve Chai Rice Pudding

We like serving rice pudding cold, straight out of the fridge, in a short glass, with a dollop of plant based yogurt and a dash of cinnamon. If you’re feeling fancy, or want to impress guests with this simple dessert, add a cinnamon stick and a couple of star anise for decoration.

Store Chai Rice Pudding

Simply store leftovers in an airtight container in the fridge for up to 3 days.

two cups of rice pudding with yogurt and cinnamon sticks

For more Fall recipes, check out my:

If you loved this recipe, leave a comment below, rate and review! Share it with me on Instagram using #yogaofcooking. It always makes my day!

Happy Baking! x

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Chai Rice Pudding (Vegan)

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  • Author: Rosana
  • Total Time: 35 minutes
  • Yield: 6 servings


Creamy and comforting vegan Chai Rice Pudding infused with cinnamon and star anise, perfect for a Fall breakfast or dessert.


For the rice:

  • 1 cup jasmine rice
  • 2 cups water
  • 3 cups unsweetened rice milk, or any plant based milk, divided
  • 2 cinnamon sticks
  • 1 whole star anise
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt

For the chai spices:

  • 1 tsp cinnamon ground
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1/2 tsp cardamom

To serve:

  • Coconut yogurt, or any plant based option
  • Ground cinnamon
  • Cinnamon sticks and star anise, to decorate


To make the rice:

  1. In a medium saucepan, over medium-high heat, combine the rice and water and cook for 10 minutes, or until most of the water has been absorbed.
  2. Add rice milk (leaving 1/4 cup on the side), cinnamon sticks and star anise. Cook for another 15-20 minutes, stirring constantly. If the milk has been absorbed but the rice isn’t soft enough, add an extra 1/4 cup at a time.

For the chai spices:

  1. In a small bowl, combine all the spices. Add to the reserved 1/4 cup rice milk and whisk until combined.

Make the rice pudding:

  1. Once the rice has finished cooking, add the brown sugar, spice-milk mixture, vanilla and salt, and cook for 5 minutes. Stir until the mixture thickens. Remove from heat.
  2. Remove the cinnamon sticks and star anise and discard, bring to room temperature before refrigerating.

To serve:

  • When ready to eat, add a spoonful of coconut yogurt, a dash of ground cinnamon and decorate with cinnamon sticks and star anise.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.


All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Dessert

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